Rum Rice Dessert
|Raisins||1⁄4 Cup (4 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Chopped nuts||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Egg||1 , beaten|
|Cinnamon||1 Teaspoon, mixed with sugar|
The night before, or at least several hours ahead, soak raisins in rum.
In top part of double boiler or in very heavy saucepan, cook rice, salt, sugar, and milk 30 minutes.
Rice will be tender and the liquid absorbed.
To this add raisins, nuts, lemon juice, and beaten egg.
Melt butter in a medium skillet.
Do not let butter brown.
Add rice mixture, cook until it is crusty on edges.
Then turn rice so that other side browns, too.
When ready to serve, sprinkle with cinnamon-sugar.